- 1 lb Latini Pasta (cooked al dente)
- 1 cup Trapanese Pesto Vinaigrette
- 1/2 cup Fresh Parsley, coarse chop
- 8 Boquerones (white anchovies) filets, finely chopped
- 1 cup Grated Parmigiano Reggiano
- sea salt to taste
- black pepper to taste
- Cook pasta until al dente, toss with extra virgin olive oil.
- Toss in vinaigrette, boquerones, and parsley.
- Finish with cheese, salt and pepper.
- Cool in refrigerator.
- Take out one hour prior to serving, to bring to room temperature.